Meal Prep Sunday

I like to prepare meals in advanced, usually I do 3 at the time. This way I don’t get fead up with the food that I have prepared. This time I show you 2 different ways I have prepped my meals for different weeks.

Meal prepping is a great way for the busy people to prepare meals for the week. I usually meal prep on Sundays or Mondays. Other great reason for to meal prep is that you know what your lunch consists. It’s better to know what’s in the meals and you can control the fat, sugar, salt and carb intake.

For me, meal prepping comes and goes. Sometimes I just can’t be bothered to do anything fancy and just whip up some lunch to take to work for the next day.

The meal prep that you can see above, was a type of meal prepping that I do when I just whip something up in a hurry. And also I made some snacks for the week. For that week I had apples and rice cakes with 8 g of peanut butter between them. For the lunch I cooked some quinoa, sweet potato and 10% ground meat (I think this was a blend of pork and beef) with a side of cottage cheese and some cherry tomatoes. I know, not the prettiest and these have quite a lot of carbs, but that week I was craving some carbs. 😅

This Sunday I made a lentil soup. And I got 6 portions from this soup. 3 portions I’m going to eat for lunch, 1 I already ate today and 2 other portions I put to the freezer.

So what you are going to need is: carrots (I had these snack carrots 🥕 😆), some vegetable stock cubes, few green onions, chili, parsnip, 2 onions, some ginger, paprika, red curry paste, raw red lentils and also 2 cans of chopped tomatoes.

Chop the onions, carrots (about 2-3 whole carrots) and parsnip. Sauté them in a pan with some oil. Chop the chili, green onions and grate the ginger. Add these to the pan and as well as some cinnamon (1 tbsp) and red curry paste (2 tbsp). Mix well and let it sauté some more. Then add the chopped tomatoes (800 g), 1600 ml of water, vegetable stock cubes and also the lentils (350 g) and chopped paprika. Let the soup simmer at medium heat for 20-30 minutes until the lentils have softened.

Remember to taste the soup and add species as you like! I garnished my portion for today with a dollop of cream cheese, green onions and some freshly ground black pepper. This was so good and creamy! 🤤And I will surely enjoy this week’s lunches. 1 portion of this soup is about 530 g and is 303 kcal (44,7 g of carbs, 18,8 g of protein and 3,5 g of fat).